Cheesy Rutabaga and Carrot Casserole
This easy Cheesy Rutabaga and Carrot Casserole makes the perfect make ahead side dish. A naturally gluten free dish that is put comfort food, this lower carb mash can be made up to a day in advance and then finished in the oven when you are ready for dinner. If you are looking for unique side dishes this holiday season then this casserole is for you. Plus it is easy to make for a crowd so if you have a house full this Thanksgiving or Christmas give this a go!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 -10
- 2 small rutabaga
- 10 carrots
- 2 tbsp butter
- 2 tsp prepared horseradish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cubed cheese (optional) - see note 1
- 1 1/2 cup grated cheese - see note 2
Pre-heat the oven to 375ºF/190ºC
Top and tail the veg, then peel and cut into 1½ inch (4 cm) chunks.
Place the veg in a large saucepan, cover with boiling water and cook for 15 minutes until just tender.
Drain well and return to the pan. Add in the butter, horseradish, salt and pepper.
Use a potato masher to rough mash the veg. It wants to have some texture left (see bulk of post for a picture)
To make ahead.
Allow the mashed veg to cool completely then stir though the cubes cheese (if using)
Transfer everything to a casserole dish, cover and leave in the fridge for unto 24 hours.
Remove from the fridge and cook covered in foil for 10 minutes. (or reheat in the microwave)
Remove the foil, sprinkle over the cheese and bake for a further 15 minutes until bubbly and golden.
- The cubes of cheese do make for a delicious casserole, but it is super tasty without.
- Pick a cheese that you are using on top or mix it up and use two different cheeses. You want a good melting cheese like:
- Monterey jack
- Cheddar jack
- Gruyere mixed with mozzarella
Calories: 178kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Fiber: 4g | Sugar: 8g | Vitamin A: 13040IU | Vitamin C: 29mg | Calcium: 219mg | Iron: 0.8mg